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Kayi Holige Recipe | Nariyal Puran Poli Recipe | Kobbari Obbattu Recipe

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Kayi holige is a traditional recipe of Karnataka that is prepared mainly during the festive season. Also known as coconut poli, this sweet recipe is prepared with grated coconut and jaggery.

The kobbari obbattu is more authentically a South Indian sweet, whereas bele obbattu or puran poli traditionally hails from Maharashtra. The main difference between the two is the filling.

The crunch of the jaggery filling with the soft outer covering makes this dish utterly delicious. The kayi holige is generally prepared by the elders of the family, as you need to have the expertise in this. It can go completely wrong if the measurements and procedure are not followed to the tee.

So, if you'd like to try an authentic sweet recipe at home, here is a video followed by the step-by-step procedure with images.

KAYI HOLIGE VIDEO RECIPE

KAYI HOLIGE RECIPE | NARIYAL PURAN POLI RECIPE | KOBBARI OBBATTU RECIPE | COCONUT PURAN POLI RECIPE
Kayi Holige Recipe | Nariyal Puran Poli Recipe | Kobbari Obbattu Recipe | Coconut Puran Poli Recipe
Prep Time
5 Hours
Cook Time
1H
Total Time
6 Hours

Recipe By: Kavyashree S

Recipe Type: Sweets

Serves: 4

Ingredients
  • Sooji (chiroti rava) - 1 cup

    Maida - ½ cup

    Turmeric powder - ¼th tsp

    Water - 1¼th cup

    Grated coconut - 1 bowl

    Jaggery - 1 cup

    Cardamom powder - ½ tsp

    Oil - 8 tbsp + 1 cup

    Plastic sheet

Red Rice Kanda Poha
How to Prepare
  • 1. Add sooji in a mixing bowl.

    2. Add maida and turmeric powder.

    3. Mix well.

    4. Add 2 tablespoons of oil.

    5. Then, add three-quarter cup of water, little by little, and knead it into a soft dough.

    6. Add 2 tablespoons of oil and knead it again for about 5 minutes.

    7. Then, add 4 tablespoons of oil again.

    8. Cover it with a plate and allow it to rest for 5 hours.

    9. Add grated coconut in a mixer jar.

    10. Add ¼th cup of water.

    11. Grind it into a smooth paste and keep it aside.

    12. Add jaggery in a heated pan.

    13. Immediately, add ¼th cup of water.

    14. Allow the jaggery to dissolve and boil for about 5 minutes.

    15. Add the ground paste to the pan.

    16. Stir continuously to avoid it from burning.

    17. Allow it cook for 10-15 minutes, until the mixture thickens and starts to leave the sides of the pan.

    18. Add cardamom powder and mix well.

    19. Allow the mixture to cool for 10 minutes.

    20. Once it completely cools, roll the filling into small balls.

    21. Take a rolling base.

    22. Place a plastic sheet or grease paper on the base.

    23. Grease it with oil.

    24. Take a medium-size portion of the dough and knead it a little more.

    25. Flatten the dough slightly and place the filling in the centre.

    26. Close the open ends with the dough and flatten it slightly.

    27. Place it on the greased plastic sheet and flatten it more with your hands.

    28. Grease the rolling pin with oil.

    29. Roll it into flat thin rotis with the rolling pin.

    30. Heat a flat-based pan.

    31. Flip the sheet over the heated pan and carefully, peel off the plastic sheet.

    32. Let it cook on one side, while pouring a few drops of oil on the other side.

    33. Flip it over and let it cook till it turns light brown.

    34. Serve hot.

Instructions
  • 1. The more you knead the dough, the softer the holige will turn out to be.
  • 2. The filling must be cooked until it starts to leave the sides of the pan and collects in the centre - like a halwa.
Nutritional Information
  • Serving Size - 1 piece
  • Calories - 256 cal
  • Fat - 11 g
  • Protein - 2 g
  • Carbohydrates - 35 g
  • Sugar - 23 g

STEP BY STEP - HOW TO MAKE KAYI HOLIGE

1. Add sooji in a mixing bowl.

2. Add maida and turmeric powder.

3. Mix well.

4. Add 2 tablespoons of oil.

5. Then, add three-quarter cup of water, little by little, and knead it into a soft dough.

6. Add 2 tablespoons of oil and knead it again for about 5 minutes.

7. Then, add 4 tablespoons of oil again.

8. Cover it with a plate and allow it to rest for 5 hours.

9. Add grated coconut in a mixer jar.

10. Add ¼th cup of water.

11. Grind it into a smooth paste and keep it aside.

12. Add jaggery in a heated pan.

13. Immediately, add ¼th cup of water.

14. Allow the jaggery to dissolve and boil for about 5 minutes.

15. Add the ground paste to the pan.

16. Stir continuously to avoid it from burning.

17. Allow it cook for 10-15 minutes, until the mixture thickens and starts to leave the sides of the pan.

18. Add cardamom powder and mix well.

19. Allow the mixture to cool for 10 minutes.

20. Once it completely cools, roll the filling into small balls.

21. Take a rolling base.

22. Place a plastic sheet or grease paper on the base.

23. Grease it with oil.

24. Take a medium-size portion of the dough and knead it a little more.

25. Flatten the dough slightly and place the filling in the centre.

26. Close the open ends with the dough and flatten it slightly.

27. Place it on the greased plastic sheet and flatten it more with your hands.

28. Grease the rolling pin with oil.

29. Roll it into flat thin rotis with the rolling pin.

30. Heat a flat-based pan.

31. Flip the sheet over the heated pan and carefully, peel off the plastic sheet.

32. Let it cook on one side, while pouring a few drops of oil on the other side.

33. Flip it over and let it cook till it turns light brown.

34. Serve hot.

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